METHOD FOR OBTAINING OF MEAT CREAM COMPOSITION OF SPECIAL PURPOSE Russian patent published in 2017 - IPC A23L13/60 A23L13/40 A23L3/00 

FIELD: food industry.

SUBSTANCE: method involves preparation of formulation ingredients, meat raw materials blanching and chopping, minced meat preparation with addition of plant ingredients, food additives, cuttering, packing, sealing, pasteurization and cooling of the product. As meat raw materials, ground pork is used, previously blanched for 15-20 minutes and lifetime enriched with nutraceuticals, onion is cut and sautered in soybean and rapeseed oil with addition of spices - coriander, nutmeg, also contains pre-germinated wheat germ, salt, with a reduced content of sodium, chicken egg white powder, ascorbic acid, lecithin, calcium lactate, pectin, broth. The formulation components are subjected to chopping for 8-10 minutes at a temperature of 17-24°C until a homogeneous mass is formed, which is packaged, sealed and subjected to pasteurization at a temperature of 68-75°C for 60-90 min, the product is cooled to 20°C, and then, in a refrigerating chamber - to a temperature of 0-5°C.

EFFECT: preservation of useful properties of the initial components of the meat cream; obtaining of a functional meat product intended for cardiovascular disease and thyroid diseases prevention.

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